Check out all clearanced carbon steel grinder plates under equipment and click on grinders.
1# mahogany chubs, 1.5"x12" will stuff 1# of sausage. Perforated for smoke to penetrate the casing. Soak in warm water for 10 to 15 minutes before stuffing. These casings are non-edible and are used for summer sausage, salami and lunch meats.